# Apricot and ginger with ghost peppers hot sauce

[![image-1585774730657.png](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-04/scaled-1680-/image-1585774730657.png)](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-04/image-1585774730657.png)

##### Ingredient

- apricots (tinned) 2 Kg
- Ginger 200gm
- Ghost pepper (fermented paste) <sup>1</sup>/<sub>4 </sub>cup
- 600 grams orange capsicum
- Onion (diced) 200gm
- Carrot (grated) 400mg
- Smoked paprika 4 Tbs
- Brown sugar 2 cup
- Lime juice 1 Cup
- Apple cider vinegar 3 Cups
- Garlic 12 Cloves 40gm
- Salt 2 tsp

<p class="callout info">Makes 4 litres</p>

##### Directions

1. Combine all ingredients in a large pot, bring to the boil, reduce heat and simmer for 30 minutes.
2. Use a stick blender to create desired texture.
3. bring back to simmer, then turn off heat. Add poppy seeds if using. leave for 20mins.
4. bottle into sterilised vessels.